I got in 30 miles, and returned to find that the internal temperature of the pork was 203.
It probed tender, so I took the butt off the smoker and placed it into a cooler to rest for dinner.
It was delicious.
The beer has been fermenting away. I'll be sure to let you know how it turns out.As always, keep an eye on the regular SheppyBrew Channels to see what is happening with beer and other things: SheppyBrew's Facebook Page; Sheppy's Twitter Feed; SheppyBrew's Instagram Page; and SheppyBrew's Website. Of course, don't forget to visit this blog often as well!
Take care and be healthy everyone.
Don't forget to check out my Great Cycle Challenge page.